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Wash the chicken legs thoroughly and remove any blood clots around the bone area. Rub ¾ teaspoon of salt all over the chicken and leave it to marinate for about 30 minutes.
While the chicken is marinating, roughly chop the garlic and slice the ginger. Cut the potatoes into chunks and the carrot into large pieces. If any carrot pieces are very big, just cut them in half so they cook evenly.
Heat 2–3 tablespoons of oil in a pot over medium heat. When the oil is hot, add the chicken skin side down. Cook on low to medium heat until the skin turns golden brown, then flip and cook the other side for a few minutes until lightly golden. Remove from the pot and set aside.
In the same pot, add the garlic and ginger. Sauté until fragrant and the edges start to turn golden. Add the potatoes, carrots, star anise, and bay leaves. Toss everything together a few times.
Add the chicken back into the pot. Pour in 700–800 ml of water — you want the water to almost cover the chicken. Add the light soy sauce and dark soy sauce. Bring to a boil, then reduce the heat, put the lid on, and simmer for 45 minutes.
Once done, season with salt and sugar to taste. Remove the lid and let it simmer for another 15 minutes to reduce the sauce. Transfer to a serving bowl and serve with steamed rice.